Difficulty:[usr 3]
In a large Dutch oven, heat the oil and brown the pieces of veal (3/4 cm dice) well browned.
Moisten with the white wine and let reduce until dry, cover with cold water to the top of the meat, add the cloves, the bouquet garni and the peeled and crushed garlic cloves, a pinch of coarse salt, the juice of a lemon and cook for 2.5 hours.
Meanwhile, prepare the white roux, melt the butter and the flour, wet while stirring and adding a little broth taken from the cooking of the meats.
Wash and prepare the vegetables, cook them independently in steam or boiling salted water.
Remove the earthy stem from the mushrooms, slice them and sweat them with a knob of butter.
Mix the cream and egg yolk.
Decant the meat, filter the cooking juices and add it to the roux while whisking, then add the cream/egg yolk mixture, emulsify and adjust the seasoning.
Arrange the meats kept warm in a large dish, add the vegetables and mushrooms on top, cover with the supreme sauce.
